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  1. smokeon

    Charcoal, Minion Method and a Lang

    I've done a few smokes in my Lang 60 now. Latest was yesterday. I REALLY need to get a digi camera so I can Q-view these things. I did 4 chickens, 4 pork butts (Sam's had them for 97 cents/pound) and 2 hams. Everything came out great. What I'm finding is that I need to add wood sooner than...
  2. smokeon

    Any mods for the Brinkman Vertical?

    Get a good thermometer. The one on the Brinkman door is junk. I picked up a cheap digital oven thermometer with a meat probe to use instead. I found the Brinkman thermo was reading 70 degrees low. After you use it a bit, you might think about going to the Brinkman web site and buying 2 more...
  3. smokeon

    Going to KC, need some bbq recommendations.

    These aren't necessarily BBQ, but I highly recommend them both as steak houses. http://www.jessandjims.com/ http://www.goldenox.com/
  4. smokeon

    Pitmaster Show Q&a Thread

    Next question. Why are they cooking thighs? Seems the cookers have the choice. Why not breasts, or if uniformity is what is desired, drumsticks?
  5. smokeon

    First Fatty Italian Style w/QView

    Not bad for a first try. Fatties are very forgiving and delicious. Some things I'd suggest to help out. 1. Try putting the sausage in a ziplock bag (1 gallon size IIRC) and roll it out with a rolling pin. Then cut the bag off of it. It will be uniform thickness and the right shape and size for...
  6. smokeon

    BBQ Pitmasters Show

    I understand what you're saying there. And I think it's a common practice that BBQ resturaunt owners/BBQ Cometitors will serve their best to the judges at the competition and something else/less to their customers. Someone here suggested that Myron is using $200 briskets in competitions. How...
  7. smokeon

    Pitmaster Show Q&a Thread

    Does anyone wonder if the "cupcake" chicken thigh technique is a joke to see how many noob smokers they can catch with it? Or is it a legitimate method?
  8. smokeon

    Pitmaster Show Q&a Thread

    +1. I don't know what annoys me more. The fact that he's an insufferable jerk, or that he's an insufferable jerk that brings the game to cover the checks his mouth writes. I don't even know if I care that he's not humble. I see nothing wrong with being self confident. But there are gracious...
  9. smokeon

    Do you burn bricks or lump in your UDS?

    I don't have a UDS, but in my square Brinkman with 2 doors, I use lump. Cowboy brand sometimes, but lately I've been using Quik Joes. Seemed to burn longer and more consistently. http://www.nakedwhiz.com/lumpdatabase/lumpbag42.htm
  10. smokeon

    58 Butt Smoke w/Qview

    Great job. Quick question. What size is the Lang?
  11. smokeon

    Caption This...

    "Too close for missiles. Switching to guns."
  12. smokeon

    Bandera Mods

    I would use fire bricks. Standard building brick have a tendency to explode when overheated.
  13. smokeon

    Question about the Maverick ET73 Thermometer

    I have a 73. Still learning about it as I've only used it once. On common complaint about them is that they don't transmit/receive through walls very well. The reall weakness of the design is that it won't tell you when it stops receiving. The receiver will just keep displaying the last...
  14. smokeon

    Caption This...

    I hope the Matrix reboots in 3..... 2..... 1......
  15. smokeon

    Let the Tiger jokes start here's the 1st

    If the only person that can beat Tiger is a blonde with big breasts, it’s time for Phil Mickelson to bleach his hair. What’s the difference between a car and a golf ball? Tiger can drive a ball 400 yards. What was Elin doing out at 2.30 in the morning? Clubbing Why did Tiger crashed into a...
  16. smokeon

    Food Safety and the Brining Bucket. HD / Lowes Might Not be best source

    I've seen a couple of posts here suggesting the use of a 5 gallon utilty bucket from Home Depot or Lowes for brining a bird. That might not be the safest choice as they are not "food grade". http://www.virtualweberbullet.com/plastics.html
  17. smokeon

    How to smoke with wood

    This isn't something I've tried yet, but how does this idea sound. Use a 55 gallon drum with a removable lid, build a fire in the drum with the wood you want to preburn. Then when it's all started, put the lid on and leave the drum sit for a week or so. Basically, making your own lump charcoal...
  18. smokeon

    First Smoke of Turkey (No Qview), Came out black. Why

    Another question, Since a turkey is usally so big, and creosote is a problem when the meat is cold, has anyone ever tried 'preheating' the bird in the oven so that the smoke would be less likely to condense on the cold bird? I'm sure the best solution is to stick with the thin blue and not...
  19. smokeon

    First Smoke of Turkey (No Qview), Came out black. Why

    This is the rub recipe 3/4 cup paprika (Hungarian if you have it)1/4 cup black pepper, freshly ground1/4 cup celery salt1/4 cup sugar2 tablespoons onion powder2 tablespoons dry mustard2 teaspoons cayenne2 tablespoons lemon zestSo yes, there was 'sugar', however, what I had in the cupbord was...
  20. smokeon

    First Smoke of Turkey (No Qview), Came out black. Why

    I must've spent more time under 250 than I thought. I did notice a 50 degree difference between the Lang guage and the Maverick probe. The probe was on the elevated rack in between two birds. I figured the lower reading was due to the birds being relatively cold and sheilding the probe from...
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